Taste Newcastle’s Rich Food Heritage

Britain isn’t internationally renowned for its food, but true Brits know that our regions are packed with delicious local specialities and heritage foods. If you just know where to look.

Up and down the country restaurants are serving up just the sort of local treats that have been pleasing taste buds for centuries – and tourists rarely try.

One of the best places to try these tasty morsels is in Newcastle.

Most people don’t associate culinary prowess with the North of the country, but among these cobbled streets, hearty English cooking with straightforward ingredients became an art form among the working classes in the 18th and 19th centuries.

The legacy of those inventive cooks is still very much alive and well today. Book a room at our Travelodge Newcastle hotel to start your culinary adventure.

1.Panackelty

A dish of Panackelty

Originating in the Sunderland region, panackelty is a hearty dish that’s similar to a casserole. It is filled with meat and root vegetables (usually including onions and potatoes), that have been marinated in various spices and herbs and cooked on a low heat over several hours.

The slow cooking allows the meat and vegetables to absorb the flavours of the dish for a gorgeous, rich stew that will leave you full and ready to face the sometimes bracing local weather.

2. Pan Haggerty

Northumberland’s take on the panackelty. Most northerners will be familiar with the popular pan haggerty, a rich and warming combination of sliced potatoes layered with onions and cheese.

The potatoes and cheese create a delicious creamy texture, while the onion adds kick for a truly delicious combination. You can find pan haggerty served as a side dish in many local pubs in the area, but it’s tasty enough to make it worthy of being the main attraction.

3.Stotties

Newcastle’s famous Stotties

Made famous by Gregg’s the bakers, the stotty cake is a tradition born out of working-class ingenuity. Traditionally made with leftover dough, the stotty is a large, round loaf, cooked slowly on the coolest part of the oven to create a delicious chewy texture.

To test if the cake was ready, chefs would drop the bread on the floor. If it bounced, it was ready.

4. Parmo

A little-known dish from the North East, the parmo puts a British twist on a traditional European classic. Parmo can be found in takeaway restaurants and pubs and often comes with a side of another underrated local speciality: chips.

Deep-fried chicken is wrapped in breadcrumbs, fried and topped with a white béchamel sauce and grated cheese. The overall effect is deliciously creamy and smooth.

The dish is said to have been created in the 1950s by an American chef. But Asda now offers parmos in their Teesside locations.

The North East of England is a great place to try local fish dishes, with a wealth of fresh produce being brought ashore from the North Sea every day.

The Craster kipper originates in the fishing village of the same name and is created by a local family who have been oak-smoking their herrings in the same way for more than 130 years. It has a deliciously woody flavour and a rich taste.

Craster kippers make a great breakfast when served with scrambled eggs.